Jack’s Fried Scallops:

Adjust quantities according to the number of people served...

Ingredients and Amounts:
12 Large Fresh Scallops
Note: The Scallops are white or pink, the pinkish colored ones are actually sweeter, I personally prefer them, but either type is Ok.
For a ‘Serving’ rule of thumb 6 large scallops per person.

Old Bay Seasoning.
Table Salt.
Garlic Powder.
Fresh Ground Black Pepper.
Creole or Cajun Seasoning (dry powder form, not liquid).
Olive Oil.
3 Large Fresh Mushrooms, 2 brown and 1 white is the best combination for taste, but 3 is the number needed (produce section).
Spring Onions (produce section).
Fresh Garden Parsley (produce section).
Either Cajun Hot Sauce or Tabasco Sauce.
L & P Steak Sauce (original).
1 Can of Sweet Whole Kernel Corn.
1 Stick of Butter (you can use margarine, I personally use Country Crock).
1 Fresh Lemon.


You Will Also Need:
Large Frying Pan
Paper Towels
Either a small pot for top of stove or a microwave dish with lid, I use a 2-quart Corning Ware Dish with Glass Lid.


Preparation Directions:
Vegetable Preparation …
** Remember to wash all food before using **
Chop a small amount of Parsley (1/4 cup).
Slice the Mushrooms.
Cut 2 Spring Onions into small pieces.
Cut Whole Fresh Lemon in Quarter Wedges (you will use 2 wedges only).
Open can of Whole Kernel Corn, place in Microwave Dish.
Wash the Scallops and pat dry with a paper towel.


Cooking Directions:
On High Heat, pre-heat the Frying Pan or Deep Iron Skillet.
When hot, add about 1 Tablespoon of Olive Oil.
Immediately add 1/2 Stick of Butter (do not burn) roll butter around with a spoon until almost melted.
Lightly salt one side of Scallops, lay the salted side face down flat (cook for about 4 to 5 minutes) -
Note: Do NOT turn scallops over, cook on one side until you can see the side of each scallop beginning to change color.
Now, turn Scallops over – turn heat down till medium –
Lightly ‘Add’ Black Ground Pepper, Old Bay Seasoning, Garlic Salt, and Creole Cajun Seasoning.
Cook for about another 2 minutes or until Golden color.
Remove from frying pan, place 6 Scallops each on a diner plate in a circle fashion with the middle open.
Quickly add 1 Tablespoon of Olive Oil to hot pan, keep on medium heat.
Add –
The Parsley
Mushrooms
Spring Onions
1 Tablespoon of L & P Sauce
Stir and cook until golden brown but not black or burnt.
Squeeze 1 Lemon Wedge onto each of the Scallop plates.
Split the Fried mushrooms and put half on each plate in the middle of the circle.

Whole Kernel Corn:
Place in microwave dish or stove top pan
Add –
1 Teaspoon of Hot Sauce
1/4 Stick of Butter or Margin
Fresh Ground Black Pepper
When hot, dip up about 1/2 cup of corn and place on top of Scallops and Serve. If you use a microwave they will be hot in about 2 minutes on high heat, stir before serving.


Serving Instructions:
Serves 2 people.
Excellent with wine of choice

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Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack’s Fried Scallops Recipe, please go to the comments section and leave me a comment. Thank you.


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Jacks Recipe for Chicken Cacciatore

This is a very hearty meal.
The kids will love it.

Food Utensil Items Needed:
Large long handle cooking spoon.
Paring Knife.
Chopping Board.
5-quart pot for cooking, I use a cast iron pot with a glass lid.
Teaspoons.
Tablespoons.
Pasta Cooker, I use an 8-quart pot with lid.
Pasta Strainer.
Large dinner plate.
Serving plates or bowls.
Forks.
Paper Towels.


Ingredients
4 Large Chicken Thighs or Chicken Breasts with bones. I usually buy a whole chicken and cut it up, it's less expensive.
1 Green Bell Pepper.
1 Box of white or brown button type Mushrooms.
1 Large Yellow Onion.
1 Cup of Red Wine (any brand, I guy merlot and the cheapest I can find),
1 28-ounce can of Crushed Tomatoes, any brand.
1 12-ounce can of Crushed Tomatoes, any brand.
1 Tablespoon of Tomato Paste (I buy it in a squeeze tube, refrigerate after opening, it will last for months).
1 Tablespoon of dry crushed Basil.
1 Tablespoon of dry crushed Oregano.
2 Tablespoons of L&P Sauce (original).
1 12-ounce can of reduced sodium Chicken Stock.
1 teaspoon of table Salt.
1 teaspoon of Fresh Ground Black Pepper.
2 Tablespoons of Fresh Chopped Parsley.
4 Tablespoons of Olive Oil.
1 Tablespoon of finely chopped garlic.
1 Tablespoon of Sugar.
1 Package of Linguini Pasta.
Parmesan Cheese (I buy it all ready in a can to serve).


Cooking Instructions:
Wash the chicken thoroughly and pat dry with paper towels.
Cut the entire Yellow Onion into long strips.
Cut half the Green Bell Pepper into long strips.
Slice the Mushrooms.
Chop the Parsley.
Open all the cans, wash lids first.
In the 5-quart pot place the olive oil, heat on high heat, turn to medium when ready.
Lightly brown the chicken pieces, do not over cook, remove place on large plate.
Add to the same 5-quart pot add the following-
Can Crushed Tomatoes
Onion
Green Pepper
Wine
Chicken Stock
Crushed Garlic
Tomato Paste
Dry Oregano
Dry Basil
Fresh Chopped Parsley
Mushrooms
L&P Sauce
Salt
Black Pepper
Cover pot with lid, bring to a boil.
Turn to low heat, cook for 30-minutes.
Now add the Chicken back in.
Add in the sugar.
Cover with lid, cook on very low heat for another 30-minutes.
Turn off fire let sit with lid on.

Cook Pasta in 8-quart pot with lid-
Fill pot 2/3 with water, cover, bring to boil.
Open Pasta, break in half, add to boiling water.
Add 1 Tablespoon of oil.
Add 2 tablespoons of salt.
Bring back to boil, reduce heat to low, follow pasta instructions on package,
Taste to see if ready.
Drain pasta into strainer.
Do not run cold water on pasta, just shake off excess water.

Serve Pasta on plate or in pasta bowl.
Add one piece of Chicken per serving with Cacciatore Sauce.
Add Parmesan Cheese.

Options-
Serve with Garlic Bread.

////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack’s Chicken Cacciatore Recipe, please go to the comments section and leave me a comment. Thank you.


Also if you would be so kind, please follow this blog and share it with others.